Making the Crust:1. Let butter soften by leaving it at room temp for a couple hours2. Mix all ingredients into mixing bowl starting with dry ingredients first3. Chill for 1 hour4. Pack chilled mixture onto bottom of the spring pan about ¼ incha. Note: the crust will be the consistency of moist bread crumbs5. Preheat oven to 400º F6. Bake crust without the side of the spring pan until golden brown on sides (~10 min.)7. With extra dough pack the sides of the spring pan to make side of crust

Making the Filling:1. Beat cream cheese until fluffy2. Starting with dry ingredients first add one at a time and stir3. Pour into pan4. Preheat oven to 450ºF5. Bake at 500ºF for 12 minutes6. WITHOUT OPENING THE OVEN DOOR reduce heat to 225ºF7. Bake at 225ºF for ~50 min8. Take cake out after an hour, edges should be golden and firm, middle can be soft but not soupy. Check by jiggling cake. Leave in longer if cake does not have these qualities. Cake is definitely done if you see cracks on surface.9. Let sit at room temp for 30 min10. Refrigerate11. Serve with fresh fruit and/or grated semi sweet chocolate